Halloumi Spring Salad with Chilli Yoghurt
When you’re after a lighter lunch or dinner, try this pan-fried halloumi spring salad. Filled with greens and gluten-free quinoa for added protein, it makes for a speedy and satisfying meal.
Recipe from GH Nutrition
Ingredients
1 + 1/2 cups tri coloured quinoa
3 cups water
3/4 cup flat-leaf parsley leaves
3/4 cup mint leaves
1 tsp extra-virgin olive oil
200g halloumi, cut into matchsticks
Large handful snow peas, trimmed, blanched and halved
1 Lebanese cucumber, halved and cut into matchsticks
1 avocado, sliced
Lemon wedges, to serve
Chilli Mint Yoghurt Dressing:
1/3 cup Greek yoghurt
1/2 cup fresh mint leaves, finely chopped
1 tbsp sweet chilli sauce
Equipment
small saucepan
Large Saucepan
Frypan
Recipe
Place the quinoa and water in a large saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes, or until the quinoa is cooked and water has been absorbed. Set aside.
In a separate small saucepan, fill to halfway with water and bring to the boil. Reduce heat to low and blanch snow peas for 1-2 minutes.
Meanwhile, to make the chilli mint yoghurt dressing, place the yoghurt, mint, and chilli sauce in a small bowl and combine. Set aside.
Place the quinoa, parsley, mint and half the dressing in a large bowl and toss to combine.
Heat olive oil in a small frying pan over medium heat. Add the halloumi and cook for 1–2 minutes each side, or until golden.
Divide the quinoa, snow peas, cucumber, avocado and remaining dressing between the plates. Top with the halloumi and serve with lemon wedges.
